My Blueberry Cheesecake “Soup” - cooking recipe

Ingredients

3/4 cup low fat cottage cheese
1/4 cup plain low-fat yogurt
1 egg
1/2 lemon, juice of
1/2 teaspoon vanilla extract
2/3 cup blueberries
liquid stevia extract

Preparation

Place cottage cheese in blender; blend til all lumps are gone and cheese is very smooth - about one minute.
Add yogurt, blend about 30 seconds.
Add egg, blend til egg is well incorporated.
Add lemon juice and vanilla, blend another 10 seconds or so.
Pour into a wide cereal or soup dish.
Add berries (I don't thaw them first); stir to break up any clumps.
Add a few drops of stevia, stir gently and taste for seasoning. Add a bit more stevia if desired.
Notes:
This proportion of cottage cheese to yogurt makes a fairly thick soup that I like. If you would like the soup a tad thinner, use 2/3 cup cottage cheese and 1/3 cup yogurt.
Can substitute sliced strawberries or whole fresh raspberries.